Tipp No. 120: Simple but Good – German Potato Salad (Recipe)

Food, Tipps
Warm Potato Salad – Basic Westerwälder Recipe
Westerwald in Germany – Old Holy Celtic Druid Stone (repurposed by Christians)

Ingredients for about 12 servings

  • 3 pounds small, waxy potatoes, unpeeled (about 10)
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1 cup water
  • 1/2 cup white vinegar
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound bacon strips, cooked and crumbled
  • Optional: 4 packages field salad (Rapunzel lettuce) like the people of Palatine like it

Directions

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, just until tender, 12-15 minutes. Add celery and onion; continue cooking until vegetables are tender, about 5 minutes longer. Drain; set aside.
  • Meanwhile, in a small saucepan, whisk together next six ingredients. Bring to a boil; cook until thickened, about 2 minutes.
  • When cool enough to handle, slice potatoes; return to large saucepan with celery and onions. Add vinegar mixture, tossing to combine. Add bacon. Simmer mixture until heated through, 10-12 minutes.
  • Serve warm.
  • Optional: Add cleaned field salad (mix it with warm potato salad)

Guten Appetit!

Shared No. 80: “Chicken Parmesan Recipe — The Farmhouse Eclectic” by Lindsay

Food, Tipps

I’ve mentioned before that, while I love all types and varieties of cuisines, Italian is my favorite. Hands down. I think I owe that to the DiBuduo family, who is basically my second family. We lived across the street from the DiBuduos for the entirety of my growing up. Their daughter was my best friend, […]

Chicken Parmesan — The Farmhouse Eclectic

Tipp No. 116: Upside Down Mango Cake (Recipe)

Food, Tipps

Total Time: 2hrs, but active time just 15 min.

Ingredients

  • 10 tablespoons (5 ounces) unsalted butter, divided, melted
  • 2/3 cup (4 2/3 ounces) packed light brown sugar
  • 2 – 3 large mangoes, peeled, sliced (preferably: “Flight Mangos”, very ripe ons)
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (6 1/4 ounces) all-purpose flour
  • 1/4 cup shredded sweetened coconut, chopped
  • 1 1/4 teaspoons baking powder
  • 1/3 teaspoon ginger (optional)

Directions

1.Adjust oven rack to middle position and preheat oven to 350°F. Pour 4 tablespoons melted butter into 9-inch cake pan and swirl to coat bottom. Evenly sprinkle brown sugar into bottom of pan. Arrange mango slices in one even layer over sugar.

2. In large bowl, whisk remaining 6 tablespoons melted butter with sugar, salt, eggs, coconut milk, and vanilla (optional: add ginger). In small bowl, whisk flour, coconut, and baking powder until combined. Whisk into egg mixture until just combined. Spread into pan over fruit and smooth the top.

3. Bake until golden and a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cake cool in pan 45 minutes. Run knife along inside edge of pan to loosen, then invert onto serving plate or cooling rack to finish cooling.

Choose the amount of Mango according to your preference.

Tipp No. 114: Decorative Caribbean Pineapple-Rum Cake (Recipe)

Food, Tipps

Preparation Time: 45 min;
Cooking Time: 30 min

Ingredients (12 servings) 

250g fresh pineapple chunks
75g dark chocolate, chopped
160g unsalted butter, at room temperature, plus extra for the tin
120g golden caster sugar
½ tsp five spice
30ml milk
2 tbsp dark rum
3 large eggs
160g self-raising flour

For the lime icing:

75g unsalted butter, at room temperature
125g icing sugar
½ lime, juiced

For the meringue:
300g golden caster sugar
25g liquid glucose
4 large egg whites

Method

  • Heat oven to 180C/160C fan/gas 4.
  • Tip the pineapple onto a nonstick baking tray and roast for 20 mins – this concentrates the flavour.
  • Leave the pineapple to cool before roughly chopping into smaller chunks.
  • Melt the chocolate in a microwave or in a saucepan set over simmering water, then tip onto a piece of baking parchment and spread it out in a thick layer. Leave to set.
  • Butter a 20 x 30cm baking tin and line with baking parchment.
  • Beat the butter and sugar together until light and creamy.
  • Add the five spice, milk and rum, and mix together.
  • Beat in the eggs, one at a time, adding the flour in three batches between the eggs, and fold in the pineapple.
  • Scrape the cake mixture into the baking tin and bake for 20 mins, or until just cooked through and lightly browned.
  • Leave in the tin for 10 mins, then lift out onto a wire rack to cool completely.
  • Cut the cake in half widthways.
  • Beat the butter for the icing until soft, then stir in the icing sugar, followed by the lime juice.
  • You should end up with a soft, spreadable buttercream. Add a little more icing sugar
  • For the meringue, put the sugar, 65ml water and the glucose in a heavy pan on a medium heat and stir to dissolve the sugar. Bring to the boil, and use a sugar thermometer to keep an eye on the temperature.
  • Put the egg whites in a stand mixer and whisk over a medium speed.
  • When the temperature of the syrup reaches 118C, steadily pour it in a thin stream into the stiff egg whites, and continue whisking until completely cold. Scoop the meringue into a piping bag fitted with a plain round nozzle. Can be made up to three days in advance and kept in the fridge.
  • Put one half of the cake on a flat ovenproof serving plate or baking sheet. Spread a little of the icing over the cake and sandwich the other half on top. Now, imagine you are looking down onto a pineapple that is lying down and cut each corner off the cake to make it look like a barrel – a bread knife works best here. Trim off the sharp top edges to round the top, then coat the cake with a thin layer of the remaining icing Pipe dots of meringue all over the cake so it looks like a pineapple.
  • Brown the meringue with a blowtorch or put it in an oven, turned up as high as it will go, and keep an eye on it until it starts to brown. Cool completely. Cut the cooled chocolate into shards about 5-10cm long, and push them into one end of the cake so they look like pineapple leaves.
Bildergebnis für st lucia
St. Lucia and its two Pitons

Tipp No. 113: “Chicken Artichoke Skillet” (Greek Recipe)

Food

Ingredients (4 servings)

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
  • 2/3 cup reduced-sodium chicken broth
  • 1/4 cup halved pimiento-stuffed olives
  • 1/4 cup halved pitted Greek olives
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 1 tablespoon lemon juice

Directions

Total Time: about 25 min

  • Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides.
  • Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.

καλή όρεξη! kalí órexi! (Enjoy! Guten Appetit!)

Design Fails No. 11a: Germany`s First Insect Burger

Creatures, Food, Insights, Oddities, Tipps
New German Insect Burgers (my empty package)
Design Fails No. 11 Post

Addendum to Design Fails No.11: “Passing” Incidently, I tried the worms yesterday!

Leave Your Comfort Zone And Try Something New!

In fact, I tried a new product, I found in my local supermarket yesterday. It is Germany`s first organic Insect Burger made out of Buffalo worms, soya and other ingredients but without any flavor enhancers or any other chemistry.

Unfortunately, I didn` t take any photos, sorry. But the photo on the pacckaging is very realistic.

Well, it tastes not bad. It is an alternative to conventional meat. The burger looks good and doesn`t show any worms.

The food quality & safety is top-notch. The burgers are namely produced domestically by the Asian food inspired start-up Bugfoundation that is based in Osnabrück in Nether Saxony / Germany.

Let`s come to the funny thrill…Who are buffalo worms?

BUFFALO WORMS – CRUNCHY CRITTERS

Alphitobius diaperinus is a species of beetle in the family Tenebrionidae, the darkling beetles. It is known commonly as the lesser mealworm and the litter beetle. It has a cosmopolitan distribution, occurring nearly worldwide. It is known widely as a pest insect of stored food grain products such as flour, and of poultry-rearing facilities. It is a vector of many kinds of animal pathogens.

Alphitobius diaperinus, Florida.jpg

Buffalo worms are the larvae of Alphitobius Diaperinus (the black beetle) and are very nutritious due to their high protein percentage and low fat percentage.

Besides, these worms are rather tasty (nut flavour), and especially small birds are mad about them.

Buffalo worms are also less hard than e.g. mealworms and are therefore better digestible.

Farms breed buffalo worms on a mixture of grains and vegetables without any added growth promoters or chemicals.

Don`t worry. Due to the boiling and shock freezing process, the buffaloworms are disposed of all bacteria and become virtually sterile. The remaining fraction of bacteria and fungus is well below the standards which apply to human and animal food. This is frequently verified through analysis. The double process makes the worms also better digestible.

The big question is now: Do we need less resources (e.g. food for the worms, energy, space, transportation, packaging etc.) than we need for conventional meat? And are we able to produce huge volumes of these worms to better feed the World?

Report about the business idea of the German venture Bugfoundation in Chinese CCTV

Tipp No. 111: “Indian Coconut Fish Curry”

Food, Tipps

Ingredients (4 servings)

  • 3 tbsp sunflower oil
  • 2 large onions, finely chopped
  • 4 garlic cloves, crushed
  • 4cm / 1½ in fresh root ginger, finely grated
  • 1 tsp ground coriander
  • 2 tsp garam masala
  • 10 curry leaves
  • 2–3 tbsp palm sugar (available from Asian grocers) or light brown sugar
  • 400g tin coconut milk (full fat is better)
  • 3 limes, juice only
  • 5 vine-ripened tomatoes, chopped and blended
  • 700g / 1lb 9oz skinless salmon fillet (= my personal preference although it is no typical Indian fish), cut into 2cm / ¾ in-wide finger-length pieces ….or chose another meaty fish like cod, pollock, haddock or coley
  • 3 tbsp grated creamed coconut, to garnish
  • handful fresh coriander, chopped, to garnish
  • freshly steamed basmati rice, to serve (optional)

What to do

Preparation: < 30 min; Cooking: 10 -30 min.

  1. Heat the oil in a heavy-bottomed saucepan over a low heat. Add the onions and fry for 15 min., or until soft and starting to turn golden.
  2. Add the garlic, ginger, ground coriander, garam masala and curry leaves and cook for 1 minute. Add the palm sugar, coconut milk, lime juice and blended tomatoes and cook for 10–15 min., or until slightly reduced.
  3. Add the salmon and gently poach for 5–6 min.
  4. Serve with steamed basmati rice if desired, garnished with coconut cream and fresh coriander.